Thai Clambake in Foil
Manila clams or cockles open in the time it takes the other ingredients to cook. If you use littlenecks and they don't open in the given time, return the packet to the oven.
- Yield: Serves 2
- 3 fresh lemongrass
- 1 4-ounce package of saifun noodles (clear rice noodles; available at Asian groceries and specialty-food stores)
- 16 Manila clams or cockles, or 8 small littleneck clams, scrubbed
- 8 large shrimp (about 5 ounces), peeled and de-veined
- 4 ounces monkfish, sliced into 4 pieces
- 1 6-inch piece of scallion, cut in half lengthwise
- 2 plum tomatoes, coarsely chopped
- 2 large cloves garlic, thinly sliced
- 1 1-inch knob fresh ginger, peeled and thinly sliced
- 1 teaspoon minced fresh jalapeno pepper
- 1/4 cup fresh cilantro leaves
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 2 24-inch lengths of aluminum foil
- 1 large carrot, peeled and cut into
Heat oven to 450 degrees. Cut off and discard all but the bottom 3 inches of the stalks of lemongrass. Remove the coarse outer layers of the stalks, slice very thinly crosswise, and set aside.
Place the noodles in a large bowl, pour 6 cups of boiling water over them, and let stand for 10 to 15 minutes to soften.
Fold one piece of aluminum foil in half crosswise and open it. Arrange half of the clams, shrimp, and monkfish 2 to 3 inches from the crease. Arrange half of the lemongrass, scallion, tomatoes, carrot, garlic, ginger, and jalapeño on top of the seafood. Tuck half the cilantro leaves in and around the seafood and vegetables. Mix lime juice and salt together and drizzle 1 tablespoon over the food.
Refold the aluminum foil along the crease, enclosing mixture, and make a double 1/2-inch fold along the open sides. Repeat with the other piece of aluminum foil for the second packet. Place packets on a baking sheet and bake for 15 minutes. Drain noodles and divide between 2 bowls. Remove seafood and vegetables from packets and arrange over noodles. Serve immediately.